Goat Curry (Bori Muslim Style)

If you’re looking for obscure curries to try, then the search is over. This curry hails from the Bori community in Mumbai and Gujarat, India. It’s a homestyle curry that’s often made with mutton, lamb and in this case goat meat. You will rarely, if ever, see this dish in Western restaurants – indeed even in India. I did eat mutton version of it in Mumbai and when I tasted this home version I was immediately taken back to the wonderful restaurant where I first tried it (I say ‘wonderful’ – it was a chaotic affair involving lots of random, unordered items arriving in an even more random order, and never by the same person. The main flavours come from the thickening paste which is added half way through cooking – nutty, creamy and definitely a splash of spice. It’s an unusual curry, not often experienced out of India – you should try it.

Spice paste:

1 red onion (chopped)
1 tablespoon sesame seeds
8 unsalted cashew nuts
8 raw almonds
20 unsalted peanuts
12 dried red chillies
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon besan (chick pea) flour

Other Ingredients:
1kg goat meat (excess fat trimmed)
3 tablespoons ghee (or oil)
4 cloves
20 curry leaves
2x cinnamon sticks
250g potatoes (cut into 1/4s)
2 red onions (sliced)
1x400g can coconut milk
1 tablespoon tamarind pulp (mixed with 3 tablespoons water)
1 tablespoon fresh mint (chopped)
1 tablespoon fresh coriander (chopped)

To make the paste:
Heat a dry frying pan and then cook the onion, sesame seeds, cashews and peanuts for 5 minutes until the onion is soft. Pour into a blender. Using the same pan, sprinkle in the coriander, cumin and chillies and stir for 1-2 minutes until fragrant. Add these to the blender with 200ml water and blend until you have a smooth paste (about 3-4 minutes).

Heat a large saucepan with the ghee and add the cinnamon sticks, cloves and 10 of the curry leaves. Fry for 3 minutes then add the onions and cook gently for 5 minutes until soft and lightly golden. Add the goat meat, turn up the heat and cook for 5 minutes, stirring regularly. Pour in 600ml water and a little salt and bring to a boil. Reduce the heat to low and add simmer for 40 minutes.

Add the spice mix, coconut milk and stir well. Bring to a boil, reduce the heat and simmer for a further 30 minutes. Add the potatoes and cook for another 20 minutes until soft. Add the tamarind mixture, simmer for a final 2 minutes. Remove from the heat, stir in the mint and coriander adjust seasonings to your taste and serve.

Serve with plenty of flurry basmati rice.

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